Created on Friday, 22 May 2009 15:30
Contact: Collette DuValle, 317-373-2391
National Beef Recall Includes Products Sold In Indiana
The Marion County Health Department, the Indiana State department of Health and the U.S. Department of Agriculture have confirmed that Valley Meats is recalling approximately 95,898 pounds of ground beef products that may be contaminated with E. coli O157:H7. Products linked to the recall have been sold in Indiana.
Each product bears the establishment number “EST. 5712” inside the USDA mark of inspection. The (2-1), (3-1), (4-1), (5-1) and (6-1) markings refer to the number of portions per one-pound.
These ground beef products were produced on March 10, 2009, and were distributed to various consignees nationwide.
The problem was discovered through an epidemiological investigation of illnesses. On May 13, 2009, FSIS was informed by the Ohio Department of Health of a cluster of E. coli O157:H7 infections. Illnesses have been reported in Ohio, Pennsylvania and Illinois. Individuals concerned about an illness should contact a physician.
E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.
Among precautionary steps consumers should take:
- Wash hands with soap and warm water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot soapy water. Immediately clean any spills.
- Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
- Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160 F.
- Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.
- The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
- Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90 F. Refrigerate cooked meat and poultry within two hours after cooking.
- Media and consumers questions regarding the recall should be directed to the company spokesperson at (309) 799-7341.
- Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov.
- The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.